- 1 and 1/4 cups cake flour (spooned & leveled)
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup (4 Tablespoons) unsalted butter, cubed and softened to room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup whole milk, at room temperature and divided
- 1 large egg, at room temperature
- 2 Tablespoons canola oil or vegetable oil
- Preheat the oven to 350°F (177°C). Grease an 8-inch cake pan, line with parchment paper round, then grease the parchment paper.
- Sift the cake flour, sugar, baking powder, and salt in the bowl of a stand mixer. (Or if using a handheld mixer, any large mixing bowl.) Add the butter, vanilla, and 1/4 cup milk. Mix on medium speed until the dry ingredients are moistened, about 1 minute. Stop the mixer and scrape down the sides and up the bottom of the bowl.
- Whisk the remaining milk, the egg, and oil together. With the mixer running on medium speed, add the egg mixture in 2 additions, mixing for about 15 seconds between. Stop the mixer and scrape down the sides and up the bottom of the bowl if needed, then mix for about 15 more seconds or until batter is completely combined. Avoid over-mixing. Some small lumps are OK.
- Pour batter into cake pan. Bake for around 20-22 minutes or until the cake is baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Cool cake completely in the pan set on a wire rack.
Filling:
- 4 ounces cream cheese, room temperature
- 2 tablespoon granulated sugar
- 1/2 teaspoon pure vanilla extract
- pinch of salt
- 1/2 cups heavy cream
In the bowl of a stand mixer fitted with a paddle, beat the cream cheese on medium until smooth. Add the sugar, vanilla extract and salt and beat on medium until smooth and light, about 3 minutes. Scrape down the sides of the bowl and fit the mixer with a whisk. With the mixer running on low, slowly add the heavy cream, whisking until fully combined. Increase the speed to medium-high and beat until soft peaks form, stopping to scrape down the sides of the bowl as necessary, 2-3 minutes.
Strawberries:
- 1 and 1/2 cups sliced strawberries
- 1 Tablespoon strawberry jam
When the cake is just about cooled, mix the sliced strawberries and jam together. Let it sit at room temperature or in the refrigerator so the strawberries release some of their juices.
Place the cooled cake on your serving plate or cake stand. Spread filling on top and top with strawberries.
Recipe adapted from sallysbakingaddiction.com and thevanillabeanblog.com
Danube66 